Sweet Indian Lemon Pickles
Yield
servingsPrep
20 minCook
10 minReady
7 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
lemons
|
|
| 4 | tablespoons |
salt
coarse or kosher |
|
| 1 ½ | tablespoons |
cumin seeds
toasted, ground |
|
| 1 | tablespoon |
black pepper
coarsely ground |
|
| 3 | cups |
sugar
|
|
| 2 | tablespoons |
raisins, seedless
|
|
| 8 | each |
hot chili peppers
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
lemons
|
|
| 6E+1 | ml |
salt
coarse or kosher |
|
| 23 | ml |
cumin seeds
toasted, ground |
|
| 15 | ml |
black pepper
coarsely ground |
|
| 7.1E+2 | ml |
sugar
|
|
| 3E+1 | ml |
raisins, seedless
|
|
| 8 | each |
hot chili peppers
dried |
*
|
Directions
Wash the lemons in cold water and dry thoroughly.
Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about ½ inch so they'll hold together.
Squeeze the juice from the other lemons.
Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons.
Stuff the lemons into a quart jar and pour in the lemon juice.
Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.
On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves.
Add the lemons and cook, stirring gently, for 8 minutes or so.
Stir in the raisins and peppers.
Put the lemons in a sterilized jar and seal with the lid.
Let sit for a week or so before eating.
Use like you would any pickle, as an accompaniment.
